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Recipes - Pass Me The Salad Please!

from Nimbupani's recipe jar

Prawn and Mango Salad


1/4 cup boiled prawns
2 tbsp fresh chopped mangoes
2 tbsp chopped red, yellow and green bell pepper
1 piece of multigrain bread, toasted

For the dressing
1 tsp white vinegar
3 tsp extra virgin olive oil
1/2 tsp chopped parsley
1/2 tsp fresh thyme, chopped
Salt and pepper to taste


Take a cutter and cut the bread into a small roundel. Keep aside
Take olive oil in a bowl and mix it with white vinegar. Add parsley, thyme, salt and pepper and mix well.
Now add prawns and mangoes.
To serve, place the bread roundel at the bottom and top it up with the prawns and the mangoes mixed with the dressing.

Asian Sesame Chicken Salad


1 chicken breast grilled
1cup Rucola leaves/mixed greens
1tsp blanched almond slivers
1tsp roasted sesame seeds
1/2 cup blanched asparagus

1tsp extra virgin olive oil
1tsp balsamic vinegar
1/2 tsp soya sauce
1/4 tsp chilly oil

For the chilli oil
Take 1/2 tsp of chilli powder-sauté in oil and keep aside to cool
1 pinch brown sugar
salt and pepper to taste


In a mixing bowl, whisk all the ingredients for the dressing, until smooth.
Cut the chicken in long strips.
Toss the greens with almonds, sesame seeds, and half of the chicken.
Top it with the rest of the chicken and asparagus. Dress it up with the dressing before serving.
For a vegetarian version: Leave out the chicken and use the greens with the dressing.

Lettuce Wrap Cottage Cheese


2 lettuce leaves
1/4 cup cottage cheese
1/2 yellow bell pepper cut in strips
1/2 red bell pepper cut in strips
1/2 tbsp Thai chilli sauce
1/2 tsp  pepper corns
2 tsp chopped chives
1/2 tsp crushed peanut
1/2 tsp roasted garlic crushed
Chives to tie the wrap


In a bowl, mix cottage cheese, red bell pepper, yellow pepper, Thai chilli sauce, roasted garlic, crushed peanut, pepper corns and chopped chives
Spread the mixture on the lettuce leaf and wrap.
Tie with the chive and serve.
Serve hot with steamed rice.

Apple Pine Nut Salad


250 gm babyfennel (saunf ka plant)
1 medium sized apple
2 small onions
70 gm cherry tomatoes
1-2 tbsp toasted pine nuts
a bunch of coriander
a small bunch of watercress or baby lettuce
5 tbsp extra virgin olive oil
crushed peppercorn to taste
salt to taste
2-3 tbsp balsamic vinegar
1 lemon


Slice all the vegetables. Blanch baby fennel in boiling water and then refresh with ice cold water.
Cut the cherry tomatoes into halves. Toast pine nuts and keep aside.
Add olive oil, balsamic vinegar, juice of quarter lemon and salt. Add cherry tomatoes.
Mix all ingredients together and serve chilled garnished with coriander and pine nuts.

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